All Recipes Three Bean Vegetarian Chili Made Easy

There’s something incredibly comforting about a warm bowl of chili that’s hearty, flavorful, and packed with wholesome ingredients. The All Recipes Three Bean Vegetarian Chili is a perfect choice for anyone looking to enjoy a satisfying meal without meat.

This chili combines three types of beans—kidney, black, and pinto—with a medley of vegetables and spices that create a rich, savory dish bursting with texture and flavor.

Whether you’re a vegetarian, looking to cut down on meat, or simply craving a delicious chili that’s easy to prepare, this recipe is a winner. Not only is it nutritious and filling, but it also freezes beautifully, making it ideal for meal prep or leftovers.

Plus, it’s a great way to introduce more plant-based meals into your diet without sacrificing taste. Let’s dive into this delightful chili recipe that’s sure to become a staple in your kitchen!

Why You’ll Love This Recipe

This chili is a fantastic blend of flavors and textures, combining the creamy beans with tender vegetables and a perfectly spiced tomato base. Here’s why it stands out:

• Hearty and Filling: The combination of kidney, black, and pinto beans provides a great source of protein and fiber.
• Vegetarian and Vegan Friendly: It’s plant-based but doesn’t compromise on flavor or satisfaction.
• Easy to Make: Most of the ingredients come canned or prepped, making it a quick meal on busy days.
• Customizable: You can easily add your favorite veggies or adjust the spice level to your liking.
• Perfect for Leftovers: This chili tastes even better the next day and freezes well for future meals.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced (optional for heat)
• 1 (28-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Optional toppings: sour cream or dairy-free yogurt, shredded cheese or vegan cheese, avocado slices, lime wedges

Equipment

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon or silicone spatula
• Cutting board and knife
• Measuring spoons and cups
• Can opener
• Ladle for serving

Instructions

1. Prepare your ingredients: Dice the onion, bell peppers, and jalapeño. Mince the garlic cloves.
2. Heat olive oil: Place your Dutch oven or heavy pot over medium heat and add the olive oil.
3. Sauté vegetables: Add the diced onion, green and red bell peppers, and jalapeño to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened.
4. Add garlic and spices: Stir in the minced garlic, chili powder, cumin, smoked paprika, and dried oregano. Cook for another 1-2 minutes until fragrant.
5. Incorporate tomato paste: Mix in the tomato paste and cook for 1 minute to deepen the flavor.
6. Add canned tomatoes and broth: Pour in the diced tomatoes (with juice) and vegetable broth. Stir to combine all ingredients well.
7. Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 15-20 minutes. This allows the flavors to meld and the chili to thicken slightly.
8. Add beans: Stir in the kidney beans, black beans, and pinto beans. Continue to simmer for another 10 minutes, allowing the beans to heat through and absorb the flavors.
9. Season: Taste and adjust salt and pepper as needed. If you prefer more heat, add a pinch of cayenne pepper or extra chili powder.
10. Serve: Ladle the chili into bowls and garnish with fresh cilantro. Add your choice of optional toppings like sour cream, shredded cheese, or avocado.

Tips & Variations

“To make this chili even heartier, try adding diced sweet potatoes or corn for a subtle sweetness and extra nutrition.”

• Make it gluten-free: This recipe is naturally gluten-free, but always check your canned beans and broth labels to be sure.
• Spice level: Adjust the jalapeño and chili powder according to your heat preference. For milder chili, remove the seeds from the jalapeño or omit it entirely.
• Use dried beans: If you prefer using dried beans, soak and cook them beforehand for the best texture.
• Add grains: Serve chili over brown rice, quinoa, or bulgur for a filling meal.
• Freezing: This chili freezes beautifully. Store in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove or microwave.

Nutrition Facts

Serving Suggestions

This vegetarian chili is incredibly versatile and pairs well with many sides:

• Crusty Bread or Cornbread: Serve with warm, buttery cornbread or a slice of crusty artisan bread for dipping.
• Toppings: Add shredded cheese, sour cream, diced avocado, or fresh jalapeño slices for extra flavor and texture.
• Rice Bowls: Spoon chili over cooked rice or quinoa for a complete meal.
• Salad: A light green salad on the side balances the richness of the chili.
• Try it with other recipes: For a delicious breakfast twist, try pairing leftover chili with the Breakfast Wellington Recipe. Or serve alongside the Braised Pork Ribs With Radish Recipe for a heartier meal.

Conclusion

The All Recipes Three Bean Vegetarian Chili is a fantastic addition to any home cook’s repertoire. Its rich combination of beans, vegetables, and spices makes it a comforting, nutritious meal that’s perfect for any season.

Whether you’re preparing a quick weeknight dinner or making a big batch for meal prep, this chili delivers bold flavors and satisfying texture without any meat.

Plus, it’s easy to customize to fit your taste buds or dietary preferences, making it a versatile dish that everyone can enjoy. Don’t forget to explore other delicious recipes like the Bluebill Duck Recipes or the comforting Bread And Gravy Recipe to expand your culinary horizons.

Happy cooking!

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